Lemon Blueberry Muffins
Lemon Blueberry Muffins are a delightful treat that perfectly combines the tangy zest of lemon with the natural sweetness of blueberries. With a lightly crisp exterior and a soft, fluffy interior, these muffins are an excellent choice for breakfast or a light dessert. The simple recipe uses wholesome ingredients like whole-wheat flour, oats, and honey, offering a fresh, nutritious, and flavorful bite. Perfect for any occasion, these muffins are sure to brighten your day!
Servings: 12
Calories: 220kcal
Equipment
- 12-cup muffin tin
- Baking spray with flour
- 2 mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Ingredients
Dry Ingredients:
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- ½ cup quick-cooking rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ⅔ cup whole milk
- ⅓ cup canola oil or any neutral oil
- ¼ cup honey
- 1 tablespoon grated lemon zest
- ¼ cup lemon juice
- 1 large egg
- 2 teaspoons vanilla extract
Add-Ins:
- 1½ cups frozen blueberries divided into 1¼ cups and ¼ cup
- 1 tablespoon turbinado sugar for topping
Instructions
Step 1: Preheat the Oven & Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C).
- Spray a 12-cup muffin tin with baking spray to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Set the dry mixture aside.
Step 3: Mix the Wet Ingredients
- In another medium bowl, whisk together:
- ⅔ cup whole milk
- ⅓ cup canola oil
- ¼ cup honey
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 large egg
- 2 teaspoons vanilla extract
- Mix until well combined.
Step 4: Combine Wet and Dry Ingredients
- Make a well in the center of the dry ingredients. Pour the wet mixture into the well.
- Gently stir until just combined. The batter may be slightly lumpy, but avoid overmixing.
Step 5: Fold in the Blueberries
- Gently fold 1¼ cups of frozen blueberries into the batter. Be careful not to crush the berries.
Step 6: Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full (approximately ¼ cup of batter per muffin).
- Sprinkle the remaining ¼ cup of blueberries on top of each muffin.
- Lightly sprinkle 1 tablespoon of turbinado sugar over the muffins for a crunchy topping.
Step 7: Bake the Muffins
- Bake in the preheated oven for 16–18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and Serve
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely or serve warm.
Notes
Tips for Success:
- Do not overmix the batter—this ensures tender muffins.
- Use frozen blueberries to prevent them from sinking and bleeding too much into the batter.
- If you don’t have turbinado sugar, you can substitute it with regular sugar or coarse sugar.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.